In a large cast-iron pot with a lid, bring the molasses to a boil and then add the brown sugar or Tupelo honey. When those 2 ingredients are thoroughly blended into a thick syrup, add the butter. Boil for up to 1 hour, stirring constantly with a wooden spoon.
Just before you take it off the heat, add the lemon zest. Quickly pour out onto a series of buttered enamel-covered plates.
When slightly cooled, pick up small globs with a wooden spoon and then pull the mass lengthwise until it stretches into a strip and turns white.